This study explored the feasibility of a novel solid-like fat stabilized by porcine plasma protein (PPP) and carrageenan (CG) coupling emulsifier as curcumin delivery vehicle. The combination of 2.0% ...(w/v) PPP and 0.3% (w/v) CG successfully stabilized the oil of 80% (v/v) volume fraction at solid-like state, and the increasing of oil phase led to the increase in droplet size, storage modulus (G′) and apparent viscosity. Compared with free oil, oxidation of PPP-CG-stabilized solid-like fat could be significantly inhibited. The results from in vitro simulated digestion showed that the release rate of free fatty acids and bioaccessibility of curcumin in the solid-like fat were significantly higher than those in free oil, and curcumin was almost not released in simulated gastric fluid, but mainly released in simulated intestinal fluid. Therefore, PPP-CG-stabilized solid-like fat could be used as an effective nutrient delivery vehicle for food and pharmaceuticals, and the work provided some new insights into the structure design of functional food.
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•Porcine plasma protein - carrageenan could solidify oil volume fraction of 80%.•Oxidation of the solid-like fat could be significantly retarded.•Release rate of fatty acids in the solid-like fat increased significantly.•Bioavailability of curcumin in the solid-like fat increased significantly.•The solid-like fat could be an effective delivery vehicle for nutrients.
Corn (Zea mays L.) and common beans (Phaseolus vulgaris L.) are alternative suitable ingredients for snacks, because of their content of bioactive compounds such as phenolic compounds (PC) and ...oligosaccharides (OS). However, there is no information about the transformation of these compounds associated with food matrix during gastrointestinal digestion. Therefore, the objective of this work was to simulate the whole digestion process (mouth to colon) to estimate bioaccessibility and small intestine permeability of free PC and OS, and the antioxidant capacity of free PC. Digested nixtamalized corn-cooked common bean chips exhibited significant different quantities of free PC and OS, and higher antioxidant activity compared to methanolic extract. The free PC showed high values of apparent permeability coefficients (0.023–0.729×10−3), related with their absorption in the small intestine. Both free PC and OS were retained in the non-digestible fraction of chips (10.24–64.4%) and were able to reach the colon. Our results suggest the digestion potential to increase chip bioactive compounds and antioxidant activity. Additional studies are required to evaluate their in vivo effects.
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•The corn-cooked common bean chips were submitted to an in vitro digestion.•Free phenolic compounds and oligosaccharides behavior are described herein.•Their gastrointestinal behavior can be associated with their antioxidant capacity.•The permeability coefficients reflect the model similarity to in vivo studies.
Phenolics in bound form extensively exist in cereal dietary fiber, especially insoluble fiber, while their release profile in gastrointestinal tract and contribution to the potential positive effects ...of dietary fiber in modulating gut microbiota still needs to be disclosed. In this work, the composition of bound phenolics (BPs) in triticale insoluble dietary fiber (TIDF) was studied, and in vitro gastrointestinal digestion as well as colonic fermentation were performed to investigate BPs liberation and their role in regulating intestinal flora of TIDF. It turned out that most BPs were unaccessible in digestion but partly released continuously during fermentation. 16 s rRNA sequencing demonstrated that TIDF possessed prebiotic effects by promoting anti-inflammatory while inhibiting proinflammatory bacteria alongside boosting SCFAs production and antioxidative BPs contributed a lot to these effects. Results indicated that TIDF held capabilities to regulate intestinal flora and BPs were important functional components to the health benefits of cereal dietary fiber.
•19 bound phenolics (BPs) were found in triticale insoluble dietary fiber (TIDF).•The release profile of BPs in gastrointestinal tract was uncovered in vitro.•The liberated BPs showed noticeable radical scavenging abilities.•BPs in TIDF showed synergetic prebiotic effects with fiber component.
The release and hydrolysis of maltose from six classic polysaccharide-based hydrogels (agar, low acyl gellan, κ- and ι-carrageenan, sodium alginate and konjac glucomannan) containing 1% gelling agent ...and 10% maltose were compared under sequential in vivo oral, simulated gastric (SGD) and intestinal digestions (SID). The incorporation of maltose into hydrogels obstructed up to 35% maltose digestion and reduced the early stage of maltose hydrolysis by 40%–60%. The degree and the nature of obstruction were dependent on the polysaccharide structure and gel texture. Limited fragmentation of elastic and cohesive hydrogels and reduced maltose release in highly adhesive hydrogels both resulted in lower maltose release at the oral phase. The remaining large gel particles and dramatic gel microstructural changes as response to the gastric pH limited maltose release at SGD. Cumulative maltose release from oral processing and SGD contributed to initial maltose hydrolysis rate (HR) and the overall maltose hydrolysis in SID. Additionally, other factors were also involved. Release of polysaccharide from hydrogels under SGD stress and the formation of fine gel particles may have resulted in highly viscous or viscoelastic intestinal fluid and therefore decreased the speed of enzyme reaction. We believe that the information provided by the current study would help future design of hydrogel texture targeted at different incipient food component release and digestion profiles.
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•Serum release during gel fragmentation was the main source of maltose release at oral phase.•Lower serum release was correlated to high fracture strain, cohesiveness and adhesiveness of a hydrogel.•Maltose release during simulated gastric digestion depended on particle size reducing and microstructural shrinkage.•Amount of maltose in the digesta was correlated to the maltose hydrolysis during simulated intestinal digestion.
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•The four Solanaceae fruits showed diversity in phenolic compounds profile.•The released contents of 71 phenolic compounds in all species were remarkably increased after ...gastrointestinal digestion.•Intake of Solanaceae fruits decreased over 15-fold of Firmicutes/Bacteroidetes ratio in the gut microbiota.•Phenolic acids and flavonoids contribute to an increase in Bacteroidetes and SCFAs abundance.
In this study, the presence of phenolic compounds derived from four Solanaceae fruits (tomato, pepino, tamarillo, and goldenberry) during gastrointestinal digestion and the effect of these compounds on human gut microbiota was investigated. The results indicated that the total phenolic content of all Solanaceae fruits were increased during digestion. Furthermore, the targeted metabolic analysis identified 296 compounds, of which 71 were changed after gastrointestinal digestion in all Solanaceae fruits. Among these changed phenolic compounds, 51.3% phenolic acids and 91% flavonoids presented higher bioaccessibility in pepino and tamarillo, respectively. Moreover, higher levels of glycoside-formed phenolic acids, including dihydroferulic acid glucoside and coumaric acid glucoside, were found in tomato fruits. In addition, tachioside showed the highest bioaccessibility in goldenberry fruits. The intake of Solanaceae fruits during the in vitro fermentation decreased the Firmicutes/Bacteroidetes ratio (F/B) compared with the control (∼15-fold change on average), and goldenberry fruits showed the best effect (F/B = 2.1). Furthermore, tamarillo significantly promoted the growth of Bifidobacterium and short-chain fatty acids production. Overall, this study revealed that Solanaceae fruits had different phenolic compound profiles and health-promoting effects on the gut microbiota. It also provided relevant information to improve the consumption of Solanaceae fruits, mainly tamarillo and goldenberry fruits, due to their gut health-promoting properties, as functional foods.
•Only 2% of (poly)phenols (CQAs) in raw cardoon remain bioaccessible after digestion.•Cooked cardoon had 60–67% CQA and luteolin derivatives bioaccessible after digestion.•Colonic microbiota has a ...high catabolic activity on cardoon (poly)phenols.•3-(3′-Hydroxyphenyl)propionic acid is the most abundant colonic catabolite of cardoon.•Catabolic pathways for degradation of cardoon CQAs in the colon are proposed.
A total of 17 (poly)phenolic compounds have been quantified in the free and bound fraction of raw, olive oil fried, sunflower oil fried and griddled cardoon (Cynara cardunculus L.). Caffeoylquinic acid derivatives (CQAs), particularly 5-CQA, were the major compounds. The bioaccessibility of (poly)phenols after gastrointestinal digestion and fecal fermentation (24h) was studied. Heat treatment exerted a positive effect on the bioaccessibility of (poly)phenols. In raw cardoon, only 2% of the total amount of (poly)phenolic compounds was still bioaccessible after gastrointestinal digestion, while in cooked cardoon samples, between 60 and 67% of the total amount of (poly)phenolic compounds remained unmodified. An important microbial metabolic activity was observed during the fecal fermentation, which resulted in a complete degradation of CQAs after 5h and in the formation of different catabolites. 3-(3′-hydroxyphenyl)propionic acid was by far the most abundant catabolite produced. Catabolic pathways for colonic microbial degradation of CQAs of cardoon have been proposed.
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•Heat-induced protein digestibility was related to moisture content in whole soybeans.•Loose protein structure and increased digestibility was observed in 7S-denatured soybeans for ...each moisture content.•Protein digestibility reduced at 10.68% and 29.70% moisture content, but rose at 46.29% and 62.05% when 11S denatured.•Protein oxidation and β-sheet content were negatively correlated with in vitro digestibility.•A positive correlation was found between non-covalent interactions and in vitro digestibility.
The effects of heat treatment on protein structure and in vitro digestibility in whole soybeans with different moisture content (10.68%, 29.70%, 46.29%, and 62.05% wet basis) were investigated. Scanning electronic microscopy presented that thermal treatment destroyed the subcellular structure of soybean seeds and resulted in formation of protein aggregates. When β-conglycinin (7S) was heat-denatured, the protein aggregates were maintained mainly by hydrogen bonds and hydrophobic interactions (non-covalent) for each moisture content. Also, the decrease of the protein solubility and increase of in vitro digestibility were observed. However, when glycinin (11S) was denatured in soybeans with 10.68% and 29.70% moisture content, the insoluble and indigestible protein aggregates with protein oxidation-induced crosslinking and high content of β-sheet were presented; in contrast, for 46.29% and 62.05% moisture content, mild protein oxidation, low content of β-sheet, non-covalent interactions and increased protein digestibility were shown. Non-covalent interactions were shown a positive correlation with gastrointestinal digestibility (r = 0.59, p < 0.05). Meanwhile, protein oxidation or β-sheet content was significantly negatively correlated with in vitro protein digestibility (r = -0.69 and −0.61, respectively, p < 0.05). Protein structure rather than solubility contributed to difference of in vitro digestibility. The optimum thermal conditions to obtain high-quality digestible protein in whole soybeans are 160 °C for 10.68%, 145 °C for 29.70%, 160 °C for 46.29% and 115 °C/140 °C for 62.05% moisture content.
The blackberry fruit is rich in anthocyanins, but the stability of these compounds can be decreased depending on the processing conditions. Thus, the objective of this study was to evaluate the ...bioavailability of anthocyanins from blackberry pomace microcapsules and yogurt supplemented with blackberry pomace microcapsules after in vitro digestion. The stability of blackberry pomace microcapsules in the absence and presence of light was also evaluated. Three microencapsulation methods were applied (spray-drying, freeze-drying, and ionic gelation), and all methods presented satisfactory yield (>53%) and encapsulation efficiency (>95%). The spray-drying and ionic gelation processes produced microcapsules with higher stability in both absence and presence of light than the freeze-drying process. Yogurt formulations with the addition of spray-dried microcapsules presented cyanidin-3-glucoside bioavailability greater than with the addition of microcapsules from freeze-drying and ionic gelation methods. Yogurt formulations presented greater post-gastrointestinal digestion bioavailability than the pristine microcapsules, so the use of blackberry microcapsules is feasible for the food industry to produce high-added-value products.
•Different methods to produce suitable blackberry pomace extract microcapsules.•Spray-drying and ionic gelation produced stable microcapsules in light presence.•Higher bioavailability in yogurt formulation than the pristine microcapsules.•Blackberry microcapsules are feasible for yogurt application.
The present study aims to investigate the digestive process (gastric and intestinal phases) effects on the survivability of total and individual phenolic compounds, and the in vitro health-related ...bioactive properties of four high-quality and commonly consumed dates (Phoenix dactylifera) varieties (Safawi, Khalas, Khudri, and Booman). Phenolic compounds were analyzed by HPLC-UV (at 275 nm) and a higher amount of phenolics were identified in Khalas and Booman intestinal digested extracts, compared to the other date varieties-based extracts, which corroborates with the total phenolic contents in those samples, with respective values of 186.5 and 358.14 mg GAE/100 g. Considering their bioactive potentialities, the highest DPPH radical scavenging activities, of around 320 TEAC µg/mL, were observed with Khalas and Khudri gastric extracts. In contrast, Khalas intestinal extract displayed the highest ABTS radical scavenging potential of 969 TEAC µg/mL. Moreover, the Safawi intestinal extract, along with Khalas and Booman gastric extracts, showed the highest increase in the α-glucosidase inhibition activity, compared to the other date varieties-based extracts. Safawi and Khalas intestinal extracts displayed the highest DPP-IV inhibition activities (IC50 of 2.85 µg/mL). Additionally, regarding the pancreatic lipase and cholesterol esterase inhibition, Khudri and Khalas varieties after intestinal digestion demonstrated the highest activities. These results suggested that the Khalas variety showed more potent bioactive properties than other date varieties, mainly related to the variations in the phenolic content between date varieties. Overall, this study provides additional insight into investigating these dates varieties upon their simulated gastro-intestinal digestion and exhibition of multifunctional bioactive properties.
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•Date fruit samples were rich in phenolic compounds being variable in terms of date variety;•Distinctive effects of the in vitro simulated gastrointestinal digestion were perceived according to the date cultivar;•HPLC separation reveals that phenolics were effectively released after simulated gastrointestinal digestion;•Enzyme inhibitory and antioxidant activities were enhanced upon in vitro gastrointestinal digestion;•The potential ethnopharmacological use of the selected high quality date varieties was described.
In this work, phenolics and antioxidant activity (AOA) of Chinese organic hawthorn berry (Crataegus pinnatifida) infusion (OHBI, brewed at 100 °C for 5/10/15 min) and decoction (OHBD, kept boiling ...for 5/10/15/30 min) were investigated and their digestive fate was further assessed by in vitro gastrointestinal model (VGIM). Nine phenolic acids, six flavonoids and two procyanidins were detected by HPLC-ESI-MS/MS with the most abundant being procyanidins (1275 ± 9–1531 ± 2 μg/g). Hawthorn berry was a great food matrix for phenolics extraction by infusion (52.7–58.8%)/decoction (62.8–64.3%), and OHBD10 presented the highest amount of phenolics (4148 ± 20 μg/g). OHBD kept boiling for 5–15 min exhibited higher AOA than OHBD30 as longer boiling resulted in a greater loss of phenolics. Digestive stability of phenolics varied depending on their structure (phenolic acids > others), digestive phase (small intestinal > gastric) and existing form (bound > free). Overall, 28.2% of phenolics became available for absorption after VGIM, and chlorogenic acid, epicatechin and procyanidin B2 were still the predominant antioxidant contributors. Catechin displayed the highest digestive recovery (244.7%) whereas only 24.4–27.9% were found in the mentioned predominant contributors. Although phenolics decreased after VGIM, relevant AOA (66.5 ± 1.9–132 ± 4 μmol Trolox/g) was observed. OHBI and OHBD could be regarded as bio-accessible sources of antioxidant phenolics for the dietary supplement as well as potential applications in food/pharmaceutical/nutraceutical industries.
•Hawthorn is a great food matrix for phenolics extraction by OHBI (52.7–58.8%)/OHBD (62.8–64.3%).•OHBD kept boiling for 5–15 min can obtain great amounts of antioxidant phenolics from hawthorn berry.•Though phenolics decreased after digestion, relevant AOA (66.50–132.82 μmol TE/g) was observed.•Digestive recovery (0–244.7%) of phenolics varied among compounds and digestion phase.•Hawthorn berry infusion and decoction are bio-accessible sources of antioxidant phenolics.
